Professional Baking and Pastry Arts Management (AAT)(Plan Code: BPAPBAPT)
Academic Plans, known as programs, include an overview description and a summary of program requirements. You can search the online catalog via the Academic Plan links on the right for a desired program or a specific course information.
This program of study will delve deeply into the science of baking and then apply that theoretical knowledge in a hands-on production focused lab environment. During the course of their studies students will learn all aspects of artisan breads, laminated doughs, cakes, tortes, French pastries, and merchandising. While developing these key industry competencies students will simultaneously be developing work place skills such as team work, food costing, customer service, efficiency, speed and accuracy, equipment and food safety, and production scheduling.
| Code | Title | Credits/Units |
|---|---|---|
| General Education Requirements | ||
| Communication Skills | ||
| PTWR 135 | Introduction to Applied Technical Writing 1 | 5 |
| or ENGL& 101 | English Composition I | |
| Computational Skills | ||
| PTCS 110 | Professional Technical Computational Skills 1 | 5 |
| or MATH& 146 | Introduction to Stat | |
| Human Relations | ||
| COLL 101 | College Essentials: Introduction to Clark | 2 |
| MGMT 101 | Principles of Management | 3 |
| or BUS 148 | Business Professional Self Development | |
| Major Area Requirements | ||
| PBAK 110 | Artisan Breads | 9 |
| PBAK 111 | Early Morning Product | 5 |
| PBAK 120 | Viennoiserie | 9 |
| PBAK 121 | Cookies, Brownies, Bars and Quick Breads | 5 |
| PBAK 130 | Cakes, Desserts and Tortes | 9 |
| PBAK 131 | Retail Operations and Barista | 5 |
| PBAK 200 | Applied Professional Development | 9 |
| PBAK 210 | Production Baking | 9 |
| PBAK 220 | Pastry Chef/Restaurant Baking | 9 |
| PBAK 221 | Retail/Merchandising, Inventory/Purchasing | 5 |
| PBAK 225 | Cake Decorating | 5 |
| PBAK 230 | Capstone Project | 6 |
| PBAK 231 | Industry Internship | 4 |
| Total Credits/Units | 104 | |
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These courses are recommended
Program Outcomes
Program outcomes are overarching skills that are emphasized and reinforced throughout several courses in a specific program; they are measurable statements that define what students should know or be able to do by the end of a certificate or degree at Clark College. After successful completion of this program, students will be able to:
- Demonstrate and clearly explain an effective strategy to solve a quantitative problem. (GE)
- Articulate well-considered ideas and written claims to an academic audience, using effective rhetorical techniques, properly credited evidence, and a command of Standard English. (GE)
- Demonstrate interpersonal/human relations skills. (GE)
- Apply processes of baking, including concepts of ingredient cause and effect, in a daily routine.
- Accurately follow a formula, with notes, to completion.
- Perform accurate mathematical operations appropriate to baking.
- Operate commercial baking equipment and tools using standard safety and sanitation procedures.
- Demonstrate accurate use of both digital and balance scales.
- Demonstrate effective time management.
- Demonstrate effective bakery management skills.
Program maps are a suggested academic plan and should not be used in the place of regular academic advising appointments. Your student entry method, placement, course availability, and program requirements are subject to change and transfer credit(s) may change your map/plan.
To view the current suggested map for your program please visit our website https://programmap.clark.edu/academics